Preheat oven to Gas 4, 180 C, fan 160 C
First make the pastry. Put the flour and salt in a large bowl and add the cubes of butter Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
Using a knife, stir in just enough of the cold water to bind the dough together
Wrap the dough in cling film and chill for 30 minutes before using
Roll out the pastry to fit a 20cm, 8” pie dish and bake blind (place a piece of baking paper on the pastry and pour rice or baking beans on top to weigh it down. Bake in the oven for 10 minutes, then remove the paper and beans and cook for a further 5 minutes.
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